Lemon tart is a real feast of gourmet taste: a gentle cream in caramelized citrus sheath with a crispy dough stick is one of the best desserts of gourmet cuisine. This adapted recipe will help to cope with the tart at home and surprise a loved one with an exquisite treat.
Ingredients:
- Juice of lemons and oranges - 50 g each
- Several citrus fruits (lemons)
- Milk - 30 g
- Eggs - 3 pieces.
- Lime Zest - 15 g
- Sugar powder - 120 g
- Butter of high fat content - 160 g
- Shortbread, food coloring
Cooking method:
- Squeeze the juice from lemons and oranges so that you get 100 grams of clean liquid (the best ratio is 1: 1). Then add the cut lime to the bowl
- Enter the milk into the juice (hitting the bowl, it will curtail - it should be so), and the eggs
- Add the powdered sugar and whisk thoroughly
- Design a water bath: put the bowl on a saucepan of boiling water so that the bottom of the bowl does not touch the water. Egg-citrus mixture bring to 85 degrees, constantly stirring with a whisk - it should be warmed evenly
- Cream should be reminiscent of the consistency of yogurt or thin sour cream
- Finished mousse strain through a sieve, removing the lime peel and the remains of curled eggs. In the cream, add chopped oil and mix thoroughly until dissolved or whisk with a blender
- Mousse tightly cover with a film and place in the refrigerator for a day
- Remove whole flesh from whole lemons. This is best done with a boller - a special nozzle for working with fruits. But you can carefully cut the hole in the fruit with a knife and remove the pulp with a small dessert spoon
- Eliminate the bitterness from the lemon peel - put the billets in a sauté pan with cold salted water and bring to a boil. Do this three times, each time replacing the water with a new one, but without salt
- In the stewpan, put sugar, pour water (ratio of water and sugar 1: 1) and put on fire. When the sugar dissolves, put the lemon blanks and cook for half an hour - an hour, caramelizing them. Take out lemon forms and cool. Prepare sandsticks: cut out the billets from the dough, color, cool after baking
- Collect the dessert: fill the cream with lemon blanks, decorate the leaves and sand sticks